Mint Chocolate Chip Ice Cream

We like ice cream made with condensed milk like this version from "Delicious Desserts Made Easy".  You can make this ice cream whether you have an ice cream maker or not – the recipe is very good either way.  When I use my ice cream maker, I can use some milk instead of heavy cream, but when you use the recipe method, you must use all heavy cream for success.                     

Mint Chocolate Chip Ice Cream

  14      Ounces  Sweetened Condensed Milk

  2        Teaspoons  Peppermint Extract

  4        Drops  Green Food Coloring

  2        Tablespoons  Water

  1        Cup  Heavy Cream

  1        Cup  Whole Milk -- or heavy cream

     ½    Cup  Semisweet Chocolate Chips -- mini-sized

In Ice Cream Maker: In large bowl, combine condensed milk, peppermint extract, food color and water.  Add milk and cream and chill overnight or several hours. 

Process in ice cream maker.  Ripen in covered container at least 4 hours.

Without Ice Cream Maker:  Combine condensed milk, peppermint extract, food color and water.  Whip 2 cups heavy cream and fold into condensed milk mixture.  Pour into aluminum foil-lined 9 x 5" loaf pan, cover.  Freeze 6 hours until firm.  Scoop or turn out of loaf pan and slice to serve.

2012 Cost:  $3.16 if using whole milk.

2012 Cost:  $3.63 if using all heavy cream

 Yield:  "5 Cups" or 10 servings

Calories (with whole milk) Per Serving: 266 Calories; 16g Fat (51.2% calories from fat); 5g Protein; 29g Carbohydrate; trace Dietary Fiber; 49mg Cholesterol; 72mg Sodium.  Exchanges: 0 Non-Fat Milk; 3 Fat; 2 Other Carbohydrates.